Description:

Ginger and garlic with the sweet sugar and rice vinegar with salty shoyu brings island harmony to your table.

Source:

Peek

Serves/Makes:3 lbs. of Spare Ribs

Ingredients

• 3 lbs (1.4 kg). spare ribs, cut up into 1 to 4 rib sections
• 1 piece fresh ginger, crushed
• 2 cloves garlic, pressed or diced up
• 1 cup (225 ml) water (or chicken stock)
• 1 tsp (5 ml) salt
• 1-1/2 cups (350 ml) Japanese rice vinegar
• 1-1/4 cups (300 ml) brown sugar
• 1/4 cup (60 ml) shoyu (soy sauce), or to taste
• 1 tsp (5 ml) monosoduim glutamate, optional
• steamed rice

Preparation

• In a deep medium mixing bowl, add the ginger, garlic, water (or chicken stock), salt, rice vinegar, brown sugar and shoyu to taste and the optional monosoduim glutamate.
• Whisk together and set aside.
• Place the cut up ribs in a large boiling pot or dutch oven and cover with water and boil for a full 15 minutes.
• Drain all the water off the ribs and add the sauce mixture prepared earlier to the pot with the hot ribs.
• Simmer the ribs in this sauce for about 1-1/2 to 2 hours, until the meat is very tender.
• Serve with streamed white rice and use sauce as desired.

Comments

Note: You may add enough cornstarch to thicken the sauce when it is done.

We like this with steamed white sticky rice and a side dish of fresh pineapple and mango sprinkled with little torn pieces of mint.